|Cream cheese||3 Ounce|
|Finely cut dill||2 Teaspoon|
|Party pumpernickel slices||8|
|Smoked salmon||6 Ounce|
In small bowl, blend cream cheese and dill.
Spread on pumpernickel slices.
Cut each slice into three triangles.
Cut salmon into 24 strips, each 3 inches by 1/2 inch.
Roll up each strip loosely, and stand one roll on each triangle of bread.
Top salmon with capers.
Arrange on serving plate, and garnish with dill sprigs, if desired.